Cherry Claufoutis


This cherry clafoutis is both fresh and light making it the perfect summer dessert. You can serve it warm, room temperature, or chilled! You can also bake cherry clafoutis as an individual dessert or in a larger format.

Serves 4

1/2 pounds
stems removed, pitted, and halved
1 1/2 cup
Half & Half
1/2 cup
Icelandic Provisions Vanilla Skyr
1/2 cup
1/3 cup
4 tbsp
Unsalted Butter
1 tsp
Vanilla Bean Extract
1/2 tsp
Almond Extract
1/2 tsp
1 tbsp
Amaretto or Gran Marnier
Powdered Sugar
for dusting
Icelandic Provisions Vanilla Skyr
for topping
Step 1:
Grease 4- 10oz ramekins or 1- 10in pie pan really well with room temperature unsalted butter. Place 1/3 cup of halved cherries in each ramekin. Place the ramekins on a baking sheet and preheat an oven to 350 F.
Step 2:
Combine the remaining ingredients in a blender and blend until very smooth. Evenly divide the batter among the ramekins and top with a couple more cherries.
Step 3:
Bake for 22-24 minutes, until the center of the clafoutis is just barely set. It should still jiggle slightly in the center. Remove from the oven and cool for 15 minutes. Dust with powdered sugar and serve lukewarm topped with whipped cream and more cherries.

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